Indonesian Beef & Eggplant Curry

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 4 shallots, chopped
• 2 habanero peppers, seeded and chopped
• 1 tablespoon fresh ginger, peeled and chopped
• 2 garlic cloves, chopped
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 5 macadamia nuts, chopped
• 1 tablespoon peanut oil
• 3/4 lb round steak, cut into thin strips
• 1 (14 ounce) can coconut milk (i use the light kind)
• 1 tablespoon palm sugar or 1 tablespoon brown sugar
• 5 thai eggplants or 5 indian eggplants, quartered
• 3 -4 kaffir lime leaves
• 1 lime, juice of
• 1 teaspoon salt
• 3 cups cooked brown rice

Recipe

• 1 using a mortar & pestle (or a food processor), grind the shallots, habanero peppers, ginger, garlic, turmeric, coriander, cumin and macadamia nuts into a paste.
• 2 heat the oil in a wok or heavy pan over medium-high heat, then stir in the curry paste and fry until fragrant, about 1 minute. add the beef, stirring to coat well with the paste, then add the coconut milk and sugar. bring the liquid to a boil, then reduce the heat and simmer uncovered for 10 minutes.
• 3 add the eggplant wedges and kaffir lime leaves, and cook gently for a further 10 minutes.
• 4 remove the lime leaves, then stir in the lime juice and salt. serve over brown rice.